Serves 7 (makes 14 pancakes total, 2 pancakes per serving)

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Ingredients

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3 cups almond meal

1 tbsp finely ground flax seed

½ tsp salt

½ tsp baking soda

3 eggs

¾ cup unsweetened almond milk

2 tbsp extra virgin olive oil

1 tsp almond extract

Topping: 3 ½ cups berries (1/2 cup per serving)

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Directions

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1. If starting with whole almonds: use about 3 ¼ cup whole almonds and grind them into a flour consistency in the food processor to make 3 cups almond meal.

2. Whisk eggs, almond milk, olive oil and almond extract in a bowl.

3. In a spate bowl mix the almond meal, ground flax seed, salt and baking soda.

4. Add wet ingredients to the dry ingredients and mix together.

5. Heat a skillet and coat with cooking spray. Cook pancakes for a few minutes on each side, flipping them over once they bubble and the edges look dry.

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Nutrition

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377 cals, 4g C, 15g P, 32g F

With berry topping: 412 cals, 10g C, 16g P, 32g F

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Click here to download the recipe.

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* These super filing pancakes are a great way to start the day with lots of protein. However they do contain 32g of fat per serving, more than the reccomended amount per meal. Try to make a meal or snack later in the day low in fat.

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*Any leftover batter can be frozen and cooked for a quick breakfast!

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